Zucchini "Pasta" with Shrimp

Photo: Romulo Yanes


Serves: 6

Recipe Time

Prep: 20 Minutes
Cook: 15 Minutes

Nutritional Information

Calories 238
Fat 9 g
Satfat 3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 16 g
Carbohydrate 22 g
Fiber 5 g
Cholesterol 105 mg
Iron 2 mg
Sodium 550 mg
Calcium 86 mg


4 large zucchini (about 2 1/2 lb.)
1 1/2 tablespoons olive oil
1 pound large shrimp (about 22), peeled and deveined
Salt and pepper
2 cups fresh corn kernels
1 1/2 cups fresh peas
1/2 cup dry white wine
2 tablespoons unsalted butter
2 tablespoons lemon juice
1/4 cup torn fresh basil


1. Using a vegetable peeler, shave sides of zucchini to create ribbons (discard peel), turning zucchini once you hit seedy core.

2. In a deep, heavy 12-inch skillet, warm oil over medium-high heat. Season shrimp with salt and pepper and cook, turning often, until just pink and cooked through, about 3 minutes. Transfer to a bowl.

3. Add corn and peas to skillet and cook, stirring, for 1 minute. Add zucchini and wine. (Don't worry about crowding skillet; zucchini will wilt.) Cook, tossing with tongs, until zucchini is crisp-tender, 5 to 6 minutes. Add butter and continue tossing until all vegetables are tender, about 1 minute. Add shrimp and cook, stirring, until shrimp are warmed through, about 1 minute more. Remove skillet from heat. Stir in lemon juice and basil, season with salt and pepper and serve.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.